Eugeni de Diego
Former elBulli head chef behind Lombo in Sant Gervasi, a Repsol Recomendado Italian restaurant run with elBulli pastry chef Ana Alvarado.
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Eugeni de Diego is a former elBulli head chef who runs Lombo on Plaza Cardona in Sant Gervasi with his partner Ana Alvarado, formerly elBulli's pastry chef. The Italian restaurant (Repsol Recomendado) is built around fresh in-house pasta. The pair also operate the Ático Estudio Creativo consultancy and have international ventures in Shanghai and Menorca.
From @eugenidediego on Instagram
#PIZZAXCHEF @eugenidediego es uno de los cocineros más versátiles de su generación, con una trayectoria ligada a la creatividad y la innovación gastronómica. Tras iniciar su carrera en Ca l’Isidre, formó parte del equipo de elBulli junto a Ferran Adrià entre 2005 y 2011, y posteriormente colaboró
Hacer un proyecto no es solo plasmar ideas en un papel. Es vivirlas, probarlas y llevarlas al límite. Ahí está la adrenalina real antes de empezar. En el taller hacemos precisamente eso: testamos proyectos meses antes de que vean la luz. Producto, emplatados, servicio, ritmo, errores y también sensa
Together with Eugeni de Diego, we invite you to be part of our next showcooking “The Rice Dishes of El Mas Restaurant”. A workshop where we will cook and discover step by step the rice dishes of El Mas, from their most authentic essence: territory, seasonality, and the pleasure of sharing around th
Biography
Early years
De Diego built his career inside elBulli, eventually reaching the head-chef rank, the formative training that runs through every project he has launched since.
Career
After elBulli closed, de Diego and his partner Ana Alvarado (formerly elBulli's pastry chef) opened Lombo on Plaza Cardona in Sant Gervasi, an Italian-style restaurant focused on fresh in-house pasta. To select the two dried pastas on the menu the pair famously tested seventy brands. Lombo also runs the Ático Estudio Creativo consultancy (restaurant concept work for more than 40 hotels) and has expanded internationally with ventures in Shanghai and Menorca.
Philosophy
De Diego's cooking at Lombo applies the elBulli ethic (obsessive ingredient selection, technical precision) to a much warmer register: an Italian neighbourhood restaurant where the gnocchi is the dish people return for. The consultancy work extends the same approach to other operators.
Restaurants
On Guidavera
1Eugeni de Diego in our guides
Editorial guides featuring Eugeni de Diego’s restaurants.
Accolades
- ·Former head chef at elBulli
- ·Founder of Lombo and Ático Estudio Creativo (consulting for 40+ hotels)
- ·International ventures in Shanghai and Menorca
Frequently asked
Does Eugeni de Diego have a Michelin star?
Not at Lombo, which carries a Repsol Recomendado. He was previously head chef at elBulli, the three-Michelin-star restaurant of Ferran Adrià.
Where can I eat Eugeni de Diego's cuisine in Barcelona?
Lombo on Plaza Cardona in Sant Gervasi, the Italian restaurant he runs with his partner Ana Alvarado, formerly elBulli's pastry chef. All fresh pasta is made in-house.